Slice the tomatas. Put them in layers into a deep earthen pan, and sprinkle every layer with salt. Let them stand in this state for twelve hours. Then put them over the fire in a preserving kettle, and simmer them till they are quite soft. Pour them into a linen bag, and squeeze the juice from them. Season the liquor to your taste, with grated horse-radish, a little garlic, some mace, and a few cloves. Boil it well with these ingredients—and, when cold, bottle it for use.
Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)